Cuisinart CPC-800 User Manual - Page 20

leaves, 5 hand-torn mint leaves, 1 tablespoon mung beans and 1 teaspoon green onions in each bowl. 5. Just before serving, add the fish sauce and the sliced flank steak to the simmering stock and switch to Keep Warm. Remove pot from heat to just cook through the meat. Add about 2 cups of the hot stock, with the cooked steak, to each prepared bowl with a squeeze of lime juice. If desired, stir in a dash of fish sauce, chili sauce and/or hoisin sauce. Taste and adjust seasoning as desired. Serve immediately. Nutritional information per serving (1 cup): Calories 777 (36% from fat) • carb. 50g • pro. 68g fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg calc. 60mg • fiber 3g Pasta e Fagioli Try our hearty and healthy vegetarian version of this classic Italian soup. Makes about 12 cups 1 tablespoon olive oil 1 onion, chopped 1 carrot, cut into ½-inch dice 1 celery stalk, cut into ½-inch dice 3 garlic cloves, chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1 pound dried cannellini or white beans, rinsed 1 bay leaf 6 cups water 4 cups vegetable broth 2 cans (14 ounces each) diced tomatoes with juice 1½ teaspoons kosher salt 1½ cups tubetti, small macaroni or small shell pasta Chopped fresh parsley Freshly grated Parmesan 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker and select Sauté. Add the onion, carrot, celery and garlic and sauté until fragrant and soft, about 5 minutes. Add the oregano, basil, beans, bay leaf and water. Secure the lid and select Beans. Set the time for 30 minutes. When the audible beep sounds, allow pressure to release naturally. 2. Once pressure is released completely, the red indicator will drop. Remove the lid. Add the broth, diced tomatoes, salt and pasta. Secure the lid and select High Pressure. Set the time for 5 minutes. Once time expires, use Quick Pressure Release. 3. Taste and adjust seasoning as desired. Serve with chopped fresh parsley and grated Parmesan on the side. Nutritional information per serving (1 cup): Calories 246 (11% from fat) • carb. 46g • pro. 11g fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg calc. 111mg • fiber 12g Lentil Soup Simple, yet satisfying. This cool weather favorite is ready in no time with the pressure cooker! Makes 8 cups 1 tablespoon olive oil 1 medium onion, finely chopped 1 carrot, peeled and cut into ¼-inch dice 2 garlic cloves, thinly sliced 1 small bay leaf 1 pound dried brown lentils 5 cups vegetable or chicken broth 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon fresh lemon juice 1. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once oil is hot, add the onion, carrot and garlic. Stir vegetables and cook until soft and fragrant, about 5 minutes. 2. Add the bay leaf, lentils and broth to the cooking pot. Secure lid and select Soup. Set time for 8 minutes. When the audible beep sounds, allow pressure to release naturally. 3. Once pressure has released completely, the red indicator will drop. Remove lid and add the salt, pepper and lemon juice. Discard the bay leaf. Taste and adjust seasoning as desired. For variation, stir in chopped fresh spinach and freshly grated Parmesan when serving. Nutritional info per cup: Calories 110 (16% from fat) • carb. 16g • pro. 7g fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg calc. 21mg • fiber 5g 20